The Baking Bride

So everyone told me I was crazy because I wanted to make all of the treats for our wedding, but it was SO much fun. I would have been bored if I didn't have any baking to do. Everything went well...minus a couple batches of macarons, but I was expecting that. They are tricky little cookies! I was done with all of my baking by Thursday night so on Friday we just relaxed! Here are some photos of the treats I made!

Chocolate Covered Oreos




Chocolate Crinkles


Brownie Buttons


Dorie's Chewy Chunky Blondies


Parisian Hazelnut Macarons


Coconut Lime Snowballs


Ok, I think that is it! It was a busy week, but I loved being in the kitchen. I have had several requests for my recipes so I am going to start you out with the Coconut Lime Snowballs, they are Joshua's favorite. We had lots of other food and goodies, but I will post about them later:)

Lime-Glazed Coconut Snowballs

If you cannot find superfine sugar, you can obtain a
close approximation by processing regular granulated
sugar in a food processor for about 20 seconds.

Makes about 40 cookies

Butter Cookie Dough

2 1/2 cups unbleached all-purpose flour (12 1/2ounces)

1 teaspoon grated lime zest ( I always add extra, maybe zest of 2 limes)

3/4 cup superfine sugar (5 1/2 ounces)

1/4 teaspoon table salt

16 tablespoons unsalted butter (2 sticks), cut into

sixteen 1/2-inch pieces, at cool room temperature

(about 65 degrees)

2 teaspoons vanilla extract

2 tablespoons cream cheese , at room temperature

Glaze

1 tablespoon cream cheese , at room temperature

3 tablespoons lime juice (again I add extra, I love lime)

1 1/2 cups confectioners' sugar (6 ounces)

1 1/2 cups sweetened shredded coconut , pulsed in food
processor until finely chopped, about fifteen 1-second
pulses

1. FOR THE COOKIES: In bowl of standing mixer fitted
with flat beater, mix flour, lime zest, sugar, and
salt on low speed until combined, about 5 seconds.
With mixer running on low, add butter 1 piece at a
time; continue to mix until mixture looks crumbly and
slightly wet, about 1 minute longer.

Add vanilla and cream cheese and mix on low until
dough just begins to form large clumps, about 30
seconds.

2. Use hands to roll dough into 1-inch balls. Place on
parchment-lined baking sheets, spacing about 1 1/2
inches apart. Bake one batch at a time in 375-degree
oven until lightly browned, about 12 minutes. Cool to
room temperature.

3. FOR THE GLAZE: Whisk cream cheese and 2 tablespoons
lime juice in medium bowl until combined and no lumps
remain. Whisk in confectioners' sugar
until smooth, adding remaining lime juice as needed
until glaze is thin enough to spread easily.

4. Dip tops of cookies into glaze and scrape away
excess, then dip into coconut. Set cookies on
parchment-lined baking sheet; let stand until
glaze dries and sets, about 20 minutes